Prep Time
Cook Time
Serves
5-9
Ingredients
Breast meat from 5-6 crows 1 package King’s Hawaiian rolls Sliced pickles Sauce 1 tablespoon oil ½ medium onion
¼ cup sliced jarred jalapeños chopped
1 cup chicken stock
1 cup tomato sauce
½ cup ketchup
2 cloves garlic minced
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
¼ teaspoon red pepper flakes
Cooking Instructions
Start by seasoning the crow breast with salt and pepper.
Grill over low heat to rare, about 15-20 minutes. Remove from heat and rest while you make the sauce.
To make the sauce, add the oil to a medium saucepan. Add the onions and jalapeños. Cook until the onions are soft and translucent, about 10 minutes or so, stirring often. Add the garlic and cook for an additional minute or two.
Add the remaining ingredients, bring to a boil, then reduce heat to simmer. Cook for 10-15 minutes.
Chop the crow meat into small bits and add to an aluminum pan. Pour in the sauce and stir to blend.
Place the pan back on the grill and cook for another 10-15 minutes.
Serve on King’s Hawaiian rolls and top each slider with a pickle, if desired.